pinto beans

2 packages (2 lbs.) of pinto beans
½ pound of fatback
2 tablespoons of salt

In casserole dish, cover beans with water and soak overnight. Drain beans. Place beans in crockpot with fresh water, fatback and salt. Cook until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.  Pintos and cornbread are one of our favorite meals.

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